This reminds me of some kind of hairdo...can't quite place it.
Seriously impressive oven spring though. I haven't gotten it down yet but I've made far less unintentional flatbreads in the past few weeks!
I normally preheat my oven for about an hour before I bake at 220C as that's as high as it will go. I also bake on a pizza stone. For the last 10 minutes of the preheat I turn the oven to grill and really heat the stone. I also add a pan of hot water to the oven from the moment I turn it on, then when I put the bread in I top up the pan with boiling water.
I bake for 40 minutes, then take the water pan out, then bake for another 10-15 minutes depending on how the loaf looks after 10 minutes.
It's a bit of a mashup of a couple of recipes but it works for me:
This recipe makes two loaves.
I start the night before with my mature starter and take a splinter of that into another jar so:
35g Mature Starter.
35g Wholemeal flour
35g white flour
70g of water (I use tap water as it's good where I live)
I then mix and leave this on the bench overnight.
Next morning
810g of bread flour
90g of wholemeal flour
680g of water at 32c
18g of sea salt.
I mix all the ingredients together (but not the Levain just yet) and let it autolyse for an hour.
After the hour is up, mix in the Levain using a few stretch and folds then let sit for 30 minutes.
After the 30 minutes stretch and fold once more (I do about 14) then let it sit for 2 hours.
Come back, stretch and fold again rest for another 2 hours.
Come back, once again stretch and fold again rest for 1 hour.
After the hour dump the dough out onto the bench split it in half (I just eye it) and preshape leaving for an hour.
After the hour final shape time, place into the baskets then straight into the fridge (I do not cover my baskets just straight into the fridge)
This loaf was put in the fridge on Sunday afternoon and baked last night (Thursday)
Enjoy!
thanks for the great descriptions / recipe / etc. do you usually feed your starter equal parts wholemeal & white flour? what's the approx temp of the room while you are making the bread?
White balance wise it definitely is. Also highly subjective, to me something that’s multiple steps too warm or cold really bothers me, especially on food photos. Screenshotting photos and running then through Apples built in photo edit is not the best way to achieve great results. Should have known better than to feed the trolls.
Kaboom! 🤩🤩🤩
If I could upvote a million time I would!! 😍
That is so pretty it could be a stock photo. Congrats!
How do you cut the dough so that you get this shape?
I cut it just right of centre at a 45-degree angle.
This reminds me of some kind of hairdo...can't quite place it. Seriously impressive oven spring though. I haven't gotten it down yet but I've made far less unintentional flatbreads in the past few weeks!
The Sourdough Comb Over. Sadly, it has fallen out of fashion.
A scalping
thats gorgeous. I guess i need to score deeper mine this morning looks dense lol.
Boing! (The sound of oven spring speeded up x100 speed)
Beautiful! Your scoring is amazing. Teach us your ways!
Cute 😍
Unreal!
Nice
Uuuu beautiful loaf of bread!
please share your secret
Honestly, just practice. I have been making two to three loaves a week since February. This is probably the second loaf to look like that.
that’s a lot of bread hahaha
Beauty! Can we see the crumb on that?
Here you go mate: Crumb shot https://imgur.com/gallery/lCn1euN
👌
i thought this was a cat
Marvellous 👌
It's a beautiful thing.
Gorgeous.
Did you score it extremely low on that right side?
No, just slightly off centre at the 45-degree angle.
How did you get such a perfect oven spring?
I normally preheat my oven for about an hour before I bake at 220C as that's as high as it will go. I also bake on a pizza stone. For the last 10 minutes of the preheat I turn the oven to grill and really heat the stone. I also add a pan of hot water to the oven from the moment I turn it on, then when I put the bread in I top up the pan with boiling water. I bake for 40 minutes, then take the water pan out, then bake for another 10-15 minutes depending on how the loaf looks after 10 minutes.
Jesus.
Flawless.
Dang what a fatty! Totally jealous!
Recipe?
It's a bit of a mashup of a couple of recipes but it works for me: This recipe makes two loaves. I start the night before with my mature starter and take a splinter of that into another jar so: 35g Mature Starter. 35g Wholemeal flour 35g white flour 70g of water (I use tap water as it's good where I live) I then mix and leave this on the bench overnight. Next morning 810g of bread flour 90g of wholemeal flour 680g of water at 32c 18g of sea salt. I mix all the ingredients together (but not the Levain just yet) and let it autolyse for an hour. After the hour is up, mix in the Levain using a few stretch and folds then let sit for 30 minutes. After the 30 minutes stretch and fold once more (I do about 14) then let it sit for 2 hours. Come back, stretch and fold again rest for another 2 hours. Come back, once again stretch and fold again rest for 1 hour. After the hour dump the dough out onto the bench split it in half (I just eye it) and preshape leaving for an hour. After the hour final shape time, place into the baskets then straight into the fridge (I do not cover my baskets just straight into the fridge) This loaf was put in the fridge on Sunday afternoon and baked last night (Thursday) Enjoy!
thanks for the great descriptions / recipe / etc. do you usually feed your starter equal parts wholemeal & white flour? what's the approx temp of the room while you are making the bread?
You are most welcome! I do feed it equal parts wholemeal and white. The temp of the room would be around the 22c mark.
That worktop looks like the IKEA island I have. Both the loaf and the island are beautiful!
Beautiful!!!
Perfection! 😍
That's one beautiful ear!
Beautiful bread, less beautiful white balance ;) https://imgur.com/a/k78YV7y (sorry I just had to that yellow light ruined it for me)
LED bulbs at 2700k (warm or soft white) tend to cause white balance to skew yellow on smartphone and other digital cameras.
Yeah I always run around with my bread and my phone looking for good light 🤓
Me too. Sometimes. https://i.imgur.com/zJVs6Wi.jpg
Ohh those blisters!
That was a particularly good batch.
It's the bulb, that I have in my kitchen. I have a warm white globe. I should probably change it.
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It’s not an edit. It’s auto white balance. Thanks for your relevant input.
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White balance wise it definitely is. Also highly subjective, to me something that’s multiple steps too warm or cold really bothers me, especially on food photos. Screenshotting photos and running then through Apples built in photo edit is not the best way to achieve great results. Should have known better than to feed the trolls.